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Mexican Tlacoyos with Beans | Crispy Street Food
(0)
40 min
Under an hour
Gurkerl Küche
Authentische mexikanische Tlacoyos aus zartem Maisteig, gefüllt mit cremig gewürztem Bohnenmus und serviert mit frischer Paradeiser-Salsa, Avocado und cremigem Feta. Ein unkomplizierter Streetfood-Hit!
Ingredients
Preparation method
Prepare the Bean Filling
Peel and finely chop the onion and garlic. Heat 1 tbsp of sunflower oil in a pan and saute both until translucent. Add the drained black beans and ground cumin. Mash with a fork or potato masher into a thick, creamy paste. Season with salt and freshly ground pepper, then let cool briefly.
Shape Tlacoyos & Keep Warm in the Oven
In a bowl, knead the corn flour with a pinch of salt and about 200–220 ml of lukewarm water into a smooth, non-sticky dough. Add more water a teaspoon at a time if needed. Divide the dough into 6 equal-sized balls.
Flatten each ball, place 1–2 tablespoons of the cooled bean mixture in the center, seal the edges over the filling, and flatten with your hands into an elongated, oval boat shape (approx. 1.5 cm thick).
Chef's tip
Traditionally, tlacoyos are dry-roasted on a hot Mexican clay griddle (comal). With a touch of sunflower oil in a cast-iron skillet, they turn out especially crispy.
The tlacoyos can easily be reheated in the oven at 180 °C if you have any leftovers.
35 min
Quick
